Yazar "Cinar Topcu, Kubra" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk
    (Mdpi, 2025) Kaya, Mukerrem; Sayin, Bilge; Cinar Topcu, Kubra; Kaban, Guzin
    This study aimed to evaluate the impact of autochthonous strains (Pediococcus pentosaceus 128b, Latilactobacillus sakei S15, Lactiplantibacillus plantarum S91, L. plantarum S24 and Staphylococcus carnosus G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited Micrococcus/Staphylococcus growth by rapidly lowering the pH, except in the groups with S. carnosus G109. The use of ASC led to an increase in the L* values of sucuk samples, except monoculture L. plantarum S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing L. plantarum S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing L. plantarum S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.
  • Küçük Resim Yok
    Öğe
    Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production
    (Springernature, 2026) Anlar Daldal, Pinar; Cinar Topcu, Kubra; Cakir, Ozlem
    This study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of the optimized extract in beef patties was evaluated, and the effects of the cooking process on the physicochemical properties of the product were examined. In this context, the highest efficiency was obtained in terms of total phenolic contents (TPC), as well as DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) values, during the ethanol extraction of the plant. The optimum extraction conditions were determined to be 12 g of sample, 20 min, and 75% ultrasonic power. Under these conditions, the TPC of the extract was found to be 37.128 mg GAE/g dry weight, the DPPH value was 42.865, and the FRAP value was 254.776 mg TE/g dry weight. In the second phase of the study, the optimized extract was used at different concentrations (0%, 0.5%, 1.0%, and 1.5%) to produce beef patties, which were then analyzed for pH, moisture content, TBARS (thiobarbituric acid-reactive substances), and cooking yield. The use of the extract did not cause a statistically significant difference in the moisture content and TBARS values of the samples (p > 0.05). However, it was determined that the pH values of the samples containing 0% and 0.5% extract were lower than those containing 1.0% and 1.5% extract (p < 0.01). In addition, it was observed that the use of the extract had a positive effect on cooking yield, and that cooking yield increased with increasing extract concentration. As a result of the study, it was concluded that M. fruticosa holds promising potential as a natural additive in meat and meat products, offering a functional ingredient that can contribute to the development of value-added, health-oriented food products.